Comparison and Analysis of Volatile Flavor Components of Four Kinds of High-salt and Liquid-state Soy Sauce

Simultaneous distillation extraction method is used to isolate the flavor components from 4 kinds of high-salt and liquid-state fermented soy sauce.The 25 kinds of flavor components are successively detected by GC/MS from 4 kinds of soy sauce.The main volatile flavor components are organic acids,aldehydes and phenols;the content of esters,heterocyclic compounds is less,but with more kinds,and these compounds have low taste threshold values,thus they are more important for the flavor of soy sauce.